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Tomato Salsa
4 cups peeled, cored, chopped tomatoes
2 cups seeded, chopped, long green chiles
1/2 cup seeded, chopped jalapeno peppers
3/4 cups chopped onions
4 cloves garlic finely chopped
2 cups vinegar
1 tsp ground cumin
1 Tbs oregano leaves
1 Tbs fresh cilantro
1 1/2 tsp salt
Combine all ingredients in a large saucepan and bring to boil,
stirring frequently. Reduce heat and simmer 30 minutes. Ladle
hot into pint jars, leaving 1/2" headspace. Adjust lids. Process
in BWB canner 15 min at 0-1000 feel (20 for 1001-600 feet, 25 above
6000 feet)
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Salsa 13